Forum Activity for @Clay

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

Kerry:Thanks for pointing out this eGullet forum - a number of VERY useful tips here.Lynn - all the basic information regarding how to make the colors you are looking for is in this post. What you will need to do is locate a source of oil-soluble food-safe colors approved by the Australian equivalent of the FDA.:: Clay

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

Lynn,Melt your cocoa butter - temperature is not terribly important - place in a beaker with powdered oil suitable colours and blitz with an immersion blender. The colours will be intense enough as long as you add enough powder - but they will be transparent. In order to make them opaque you need to add titanium dioxide (white powdered cocoa butter colour) - but it will mean that the colour changes somewhat.If you want to mix the colours on a slab, instead of with an immersion blender, then you need to grind the powder with the cocoa butter using the back of your offset spatula - if you don't mix them sufficiently you will end up with streaky mixtures.I don't bother to temper them.So that I don't have to clean the immersion blender and beaker until I'm done, I usually start by making white, then yellow, orange, followed by red, then purple, blue and the greens.If you look about half way down this post you'll see the chef in Belgium mixing together some powdered colour with cocoa butter - and his suggestions on making the colours better. http://forums.egullet.org/index.php?/topic/112523-chocolate-course/page__view__findpost__p__1532682

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

Hi everyone, I am a new business in Australia. I to want to start using colored cocoa butter to decorate my molds. I have purchased many items in the US as the options here are very limited. The problem is that the cost of getting them here makes for quite expensive outcomes. I wish to make my own colored cocoa butters and am seeking out advise and instruction on the best way to do this. I imagine that I could melt cocoa butter to 45 C, add oil based color and table temper it. Then I can have a quantity of various colors on hand in temper. Does this sound about right? Are liquid oil based colors better than powder? Will I be able to get the strong colors that I see in bottles on the Chef Rubber website? Any advice would be greatly appreciated!!

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

Hey George! Like Ruth said...I too have had a LOT of failures when we first attempted to use colored cocoa butter for our molds. You just have to keep trying. We airbrush some of our molds...it took us quite a while to get all of the tools and things necessary to make our airbrush food safe and then learning to do it was a messy but fun thing to play with. I also do some molds with a toothbrush... by flicking the bristles. (That is when I just don't want to use the airbrush) and then I do some by finger painting... with gloves of course... basically smearing the colored cocoa butter inside each cavity. I have had great luck with chef rubber colored cocoa butters. We use the artisan collection (primary colors, black, and white)...but will start making my own colored cocoa butter soon because we always blend our colors anyway. Chef Rubber is a great source to use for many tools and ingredients.

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

I am starting out & want to incorporate colour into my chocolates. I want to be able to both pain & airbrush. Which is the best way to go, pre coloured cocoa butter or buying cocoa butter & then colouring it yourself. If the latter then then which is best, the liquid, gel or powdered colour. Sorry for all the questions, any help would be appreciated

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

I use their Artisan and Jewel lines. The Natural has a certain appeal, but since it is made from natural foods, it also as a taste and aroma I don't care for. Also, the colors are very limited. The Pearl is nice, but you need to back it with another color to make it pop. I spent many months mostly finding out what didn't work, rather than what did work. It is all a trial and error game. Good luck.

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

I'm looking to start using colored cocoa butters from Chef Rubber. It seems they offer many lines of colors including Artisan, Decor Jewel, Natural and Pearl. Does anyone have any experience using these? In your opinions which line of colors would be the best for bon bons. I especially like the colors used at Williamdeanchocolates.com
updated by @George Trejo: 04/09/15 09:16:04

Looking for Chocolate & Pastry Ingredients Distributors

Posted in: Allow Me to Introduce Myself

Hello everyone...

We are the export department of Turkey's oldest premium quality chocolate manufacturer, Efes Chocolates,and Meister Pastry Ingredients. We are capable of supplying both compound and real chocolates among with emulsifiers (for cakes, ice creams, bisquits, cookies, wafers, halwahs, tahinis and candies), pastry cream powders, Charlotte/Bavarois powders, whipping powders, ice-cream premixes, and baking powders.

In terms of chocolates, our wide range of products offer a selection of compound and real chocolates consisting of tablets, madeleines, dragees, coated dragees, bars, couvertures, ganaches, chocolate chips, pralines, cocoa powders, ice-cream dipping sauce, fillings and more... Please review the attached pdf catalogs of our products.

The quality of our chocolates have been found equivalent to world recognized brands like Valrhona and Barry Callebaut by our distributors in Europe.

We would appreciateany information you could share that can help us work with reliable distributors or resellers.

Best regards to you all,

Muhittin Can

OYAL Foreign Trade
Office/Fax: +90 212 551 0044
Mobile: +90 533 388 6952
E-mail: oyal.mc@gmail.com
Address: Degirmenbahce Cad. No: 28
Yenibosna PK 34197 ISTANBUL Turkiye

updated by @Muhittin Can: 04/09/15 11:06:07

chocolate shop name

Posted in: Opinion

what do you think ofrivire de chocolat

chocolate shop name

Posted in: Opinion

I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds very European, exclusive, sensual, intimate and mysterious.

chocolate shop name

Posted in: Opinion

I really love OMG chocolate, but probably put chocolate first for marketing. I'm new at this and have my first inspection tomorrow. I've done so many things to get going and the label on the package is my biggest holdup. That and the business plan. But for inspection I need to have the packaging, ingrediants/ contact info/ artwork on the packaging so I'm going with blank packaging for now and print labels which is more expensive but fits the budget right now.

chocolate shop name

Posted in: Opinion

In case you didn't know, cabosse is the French word for pod, as in cacao pod.

chocolate shop name

Posted in: Opinion

Waleed -I took the time to look it up. I was looking to see if the name meant anything specific that might suggest a name for your shop.Not too many things are more intimate, sensual, or mysterious than a newborn, eh?:: Clay

chocolate shop name

Posted in: Opinion

waleed,i think i'm with Clay- you should go with something related to your name...my name is Moran and because i wanted something European for that my company name isMorane Chocolat and the logo is "Morane- Le Chocolat Exclusif"....i think it's nice to have a name that related to you.let us know what you've decidedAnd good luck!Morane

chocolate shop name

Posted in: Opinion

By the way, how did you know about the meaning of my name?

chocolate shop name

Posted in: Opinion

Thank you Sandra, I already thought of Cabosse Chocolates but in French but I am not sure yet.

chocolate shop name

Posted in: Opinion

Thank you Clay,For the inputs.In Saudi still there some people are interested in Gourmet Chocolate and they are travelling to Europe to bring the good chocolate, dark Chocolate business in coming to the country as well.Europe for Saudi is a place for great chocolateThere are three pillars representing my business:1. Intimacy with the Shop2. Sensuality of the Product3. Mystery inside the PackagingAny name should reflect the above.I will share the shop design sometime in the future here.

chocolate shop name

Posted in: Opinion

it is located in Jeddah City where I am living right now in Saudi Arabia

chocolate shop name

Posted in: Opinion

This is just off the top of my head:Design a really cool, modern, single color symbol which, upon looking at it, lets the viewer know they are to think of chocolate, and leave it at that - no name, no nothing. Just the really cool symbol.To me, THAT stands out as much as a seeing purple painted guy wearing a speedo at a tuxedo show (and no I'm not smoking drugs!).Another option would be to play on the evolution of today's peer to peer communication, using terms that are very quickly becoming mainstream - terms such as OMG. Then create a logo out of that, with the word "chocolate" in tiny letters under the OMG.We've named our base drinking chocolate "OMG" and everyone giggles just before they order it, taste it, and then say "oh my god."In my opionion (and this is just mine), the chocolate industry in general is stodgy and pretentious. There's no rule saying you can't do something refreshing and modern while at the same time making a fabulous product!Cheers.BradChoklat

chocolate shop name

Posted in: Opinion

Chocolate ConfiseurGrand CruCabosse ChocolatesThe Chocolate ConciergeSandra

chocolate shop name

Posted in: Opinion

Waleed:Naming is always a big issue. Just FYI, I took a few seconds to research chocolate in the KSA and here's one article I found that might be relevant to you.The KSA does not have a long tradition of chocolate in sweets so is similar to its neighbors in the region where the ingredient focus has long been on pastries, honey, nuts, fruits, and floral flavors, and so on.Because of this lack of tradition, and the fact that Europe is generally held in higher esteem (rightly or wrongly) than the US when it comes to chocolate, the preference for a European-sounding name over an English name or even something rooted in Saudi tradition makes a good deal of sense to me.With that said, it's very hard to even think of where to begin with the naming process without knowing a great deal more about how you want your brand to be perceived by the market, what you perceive its strengths are going to be, and more.Always an intriguing process, but at the moment, I don't have enough information to even know where to begin to point you in the right direction.:: ClayWaleed (also Walid) is Arabic for newborn. The Italian for newborn is "Neonato" which has a nice resonance to it. It's vaguely European but unless you know Italian it might be hard to know exactly where from ... and to my American ears it also has a vaguely mid-eastern ring to it. The meaning is sort of nice for a brand new company as well.

chocolate shop name

Posted in: Opinion

Waleed;There's more to a name than just a name. You are creating a local brand for yourself, so you want it easily recognizable, and memorable.Your business name is also a logo, and with a logo you can use basic images, symbols, and cool fonts.Coming up with your business name/logo can be one of the most difficult steps of getting your business open, but is also one of the most important....and why does it have to sound European? It's your business. It can sound however you like it to.Cheers.Brad.

chocolate shop name

Posted in: Opinion

hi waleed,Where the store will be located? may be it'll give me a good idea.... :-)

chocolate shop name

Posted in: Opinion

What about something like "Dreaming in Chocolate"

chocolate shop name

Posted in: Opinion

I am opening my first chocolate shop by August this year, the original name for the shop is "Piece of Chocolate" but after a focus group participants did not like the name, they recommend for shorter, fulfill the concept and sound European mainly French.Any suggestion!
updated by @Waleed Hambishi: 04/16/15 21:07:05

Chocolate Trends Research Study - Your Help is Requested

Posted in: Opinion

ChocolateLife member Curtis Vreeland is one of the key authors of one of the most authoritative market research studies in the chocolate industry.
updated by @Clay Gordon: 04/20/15 04:47:23

2010 Chocolate Category SOFI Award Finalists Announced

Posted in: News & New Product Press (Read-Only)

• Askinosie Chocolate- White Chocolate Nibble Bar
• Eclat Chocolate- Assorted Caramels Box
• Knipschildt Chocolatier- Hannah Mini Signature
• Poco Dolce- Sesame Toffee Tiles
• Franois Pralus -Barre Infernale Lait (this is one of my personal all-time favorites)
• Sweet Marguerites- 12-piece Assorted Chocolates

updated by @Clay Gordon: 12/13/24 12:16:07

Shows

Posted in: Opinion

HA HA! That is great! I went to the Philadelphia Candy Show a few years ago before we opened our shop. It was ok. I did see a lot, and learn a lot... We saw tons of packaging and other manufacturers. I remember seeing Hilliard's Chocolate Systems, Savage Brothers, Callebaut, Guittard, Cargill, Tomric, etc... Lots of samples... It was a good place to go to familiarize ourselves with other companies out there. I would like to try the Retail Confectioners International Convention... but I am sure that which ever one you decide to go to...you will see lots and get some great info. and ideas. Try to look at the list of vendors to see who will be there this year. That may help you decide. ~Wendy

Shows

Posted in: Opinion

I think it's fair to say that the two chocolate industry-specific shows that best meet your description areThe annual Retail Confectioners International convention (this year in Lexington, KY in late June)andThe Philadelphia Candy Show (the next one is in mid-September).I personally can not help you decide which one is better for your needs.:: ClayPS. It's hard to take a confectionery industry show seriously when they misspell confectionery as confectionary.

Shows

Posted in: Opinion

If I can only afford to go to one industry show a year which one is a can't miss? I want to see packaging, machines, molds, and talk with chocolate vendors. Is there a show that covers it all?
updated by @Brad Payton: 04/10/15 10:56:24

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

LOLWhen I read your post Lisa, I had to laugh. I'm a neat freak, and have never been able to keep the area clean while using molds. This is one reason why I only do truffles. The other challenge is that the ACMC's bowl is very small for pouring the chocolate back into.As far as tempering goes, it sounds like you're getting crystalization using the seeding method. Keep in mind that chocolate will continue to crystalize while you're using it. If you find it getting thick, raise your working temperature a couple of degrees at a time, until such time as it flows like you want it. The working temperature of the chocolate in the ACMC machines we use in our shop is usually around 92-94 degrees once the chocolate is well crystalized (which yours appears to be). It's good to note here too that, our staff are always tweaking the temperature of the working chocolate to ensure a consistent viscosity, as it will vary with how much product is dipped, how much it's being stirred, how cool the room is, etc.Cheers, and happy mess making!LOLBrad.

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

This is for Clay and Brad...All I can say is HOLY COW!!! I made the biggest mess I think I've ever made making molded chocolates. I had chocolate everywhere. I poured the dark chocolate into the mold creating a shell and then used my scraper to clean off the mold top. Once set I used my homemade centers, orange fondant and almond fondant. Then I poured the remaining dark chocolate in the molds and once again cleaned the tops of the molds. Sounds easy but I promise you I have more chocolate on my counter and face then in the molds! Something tells me that the chocolate didn't temper correctly this time. I'll post pictures but I still struggle with tempering. One day it's perfect and the next day it's a disaster. I tempered the dark chocolate using these temps. Started with 115 degrees for 15 minutes, lowered temp to 87 degrees (added some remaining chocolate to help temper) for 10 minutes and then back up to 89 degress for 10 minutes. It seemed thick and did not pour to easily. I'm using Guittard Chocolate.Lisa

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for all your help. I had no idea I was making it much more difficult than necessary. I'll post pictures of some of my creations in the coming days. Thank you again,Lisa

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you, I'll post pictures of some of my chocolates soon. Thank you,Lisa

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Lisa;If you've got polycarbonate molds and a machine such as the ACMC, then definitely the way to go is with Clay's suggestion.The squeeze bottle is great for decorating, or the home hobbyist molds.Just remember: Stir, Stir, Stir.Cheers.

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

That depends on the yogurt maker - temps can be imprecise. It's why I mentioned the buffet warmer or electric blanket - they have adjustable heat settings.

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Clay,I'll just put the funnel away until I learn how to make centers that require it. If using something such as a yogurt maker, how do you retain the temperture at which the chocolate was tempered....let's say at 87 degress? Is it necessary to retain a certain temp or is "warm" good enough to keep it in temper?Lisa

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Lisa:A funnel is good for filling the bottles, a confectionery funnel is overkill for this application but could be useful if you decide to use something more liquid than fondant for centers.You can also improvise something to keep the chocolate in the bottles warm when you're not using them. Some people like to use yogurt makers. I might be tempted to put a silpat on a buffet warmer or electric blanket and then use some sort of short tube that I could insert the bottle into to trap the warmth without making it so hot the chocolate comes out of temper. Also, you can put the funnel on this and keep it warm so that it doesn't clog up. Using the silpat makes cleanup very easy.

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Brad,I do use Polycarbonate molds. What's funny is I was thinking the same thing about the difficulty if using hobbist molds. Perhaps I made a silly purchase last week when I purchased a chocolate confectionary funnel. It hasn't arrived yet so please tell me I didn't waste my money. It was my solution to the problem prior to asking for help here. Silly me!LisaP.S. How do I get the chocolate in the bottles without making a huge mess? Perhaps my confectionary funnel?

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Clay,I totally understand now. I can't tell you how much easier it will be for me to use the method of scraping excess back into pot in lieu of my current method. I'm glad I asked my silly question because it was driving me nuts and now I know! Thank you,Lisa

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Clay;There may be some challenges with your method if Lisa isn't using polycarbonate molds, or the hard thermoformed molds from, say, Tomric. There are millions of inexpensive molds on the market, but they don't lend themselves to the method you've outlined, as they are too flimsy, and often have ridges around the outside which prevent scraping. I have some of those exact molds in my basement, from when I was doing this as a hobby in my home.If the only way to make her confections is to partially fill the mold, put the fondant in, and then fill it the rest of the way, I would like to suggest an alternative to piping with a baggie (which we also do in our shop for decorating brownies, and so forth):Go to a restaraunt supply store and buy the CLEAR version of the red and yellow ketchup and mustard squeeze bottles we've all seen in at one time or another. They hold approximately 1 litre of chocolate (about 2lbs), are much thicker, and hold the heat better, while at the same time insulating the chocolate on the sides from your hands. You can snip the tip to allow whatever volume you like out, and while pouring, you can roll it, and squeeze it to circulate the chocolate and prevent swirling. When refilling, dump out the chocolate that's in it, stir your ACMC chocolate, and then refill it. When done, put it in the fridge for a few minutes, then when the chocolate has set, roll the bottle thereby breaking the chocolate inside, and dump it back into your ACMC. You'll end up with a clean bottle that's ready to use again!We make thousands of sampling callets this way, and they turn out great!This is a great option for those who have/use home hobbyist styles of molds, and it allows for a much cleaner shop because it isn't as messy as a piping bag.

How long do I have before chocolate sets?

Posted in: Tech Help, Tips, Tricks, Techniques

Lisa:Normally, the shell molding process is done in three distinct steps. From your description it sounds like you might not be waiting between steps. You should not have to transfer the chocolate from the temperer to the mold by piping. The chocolate is crystallizing in the bag and quickly becoming unusable. Instead, leave the chocolate in the temperer and use a ladle to transfer the chocolate to the mold. Use a bench scraper or offset spatula to scrape the excess chocolate off the bottom of the molds.The first step is to completely fill the mold cavities with chocolate to form the shell, vibrating to remove air bubbles. The chocolate is left in the mold for a short while (depends on several factors - room temp, mold temp, specific chocolate) and then the mold is inverted over the temperer allowing extra chocolate to drip back into the temperer. Scrape the surface of the mold to remove excess chocolate (back into the temperer.The molds are set aside to let the chocolate crystallize (set up). Again, how long depends on the chocolate and the temps involved.Once the shell is done, the center is added - how depends on what the center is. In the case of fondant just drop it in. Then fill all the mold cavities with chocolate (again using the ladle to transfer the chocolate), vibrate to remove air bubbles, and scrape the excess chocolate off.Set aside to let the chocolate set up. When that's done, invert the molds to release the chocolate.:: Clay